candied orange peel

A bottle of workmanlike Scotch or other whiskey can be as useful in the kitchen as it is on the bar, contributing alcohol and flavor to a range of recipes. A splash of it can sharpen a pan sauce for steak or pork, it’s excellent flambé material, and it’s especially compatible with dried fruit. I have soaked dried currants in whiskey to add to <a href="https://cooking.nytimes.com/recipes/11712-chocolate-whiskey-cake?action=click&module=Global Search Recipe Card&pgType=search&rank=1">a simple chocolate cake</a>. For this recipe, which takes its cue from the Blood and Sand cocktail made with orange juice and Scotch, I used the spirit to bolster a warm bread pudding laced with orange, both grated zest and candied peel, and finished with a marmalade and whiskey glaze. Supermarkets and fancy food shops, as well as online sources, sell candied orange peel. But absent that ingredient you can substitute slivered dried Turkish apricots.

Whiskey-Orange Bread Pudding

Unsalted butter

480 milliliters whole milk

sugar

orange

salt

Scotch whisky

eggs,

baguette (about 235 grams) torn in small pieces

orange marmalade

mascarpone

Heavily butter a 6-cup square or round baking dish. Place milk and sugar in a saucepan, heat until it is about to simmer and remove from heat. Add orange zest and salt. Set aside until just warm, about 10 minutes. Stir in 4 tablespoons of the whisky. When the milk mixture is no longer hot, beat in the eggs.

Heat oven to 350 degrees. Place the bread pieces in a large bowl. Pour milk mixture over them, add candied peel and let soak 15 minutes. Place marmalade in a small saucepan, add remaining whisky and heat to dissolve whisky in the marmalade.

Spoon half the bread mixture into a baking dish and smooth the surface. Cover with dabs of half the mascarpone. Spoon in remaining bread mixture. Place in the oven and bake 15 minutes. Brush with marmalade and whiskey glaze and continue baking until top is lightly brown and starts to become crusty, another 30 to 40 minutes.

Remove from oven and let cool at least 30 minutes before serving. Beat remaining mascarpone with a whisk or fork for several minutes to smooth and loosen it. Serve alongside.

<p><em>An easy recipe for candying orange peel, with step-by-step photos. Use them in your favorite recipe, dip them in chocolate for a sweet treat, or give them as homemade gifts!</em></p>

Candied Orange Peel {Gluten-Free}

navel oranges

(15 3/4 ounces) granulated sugar, plus extra for rolling

(9 ounces) water

Candied Orange Peel {gluten-free}

Rinse the oranges. Cut the top and bottom off each and score the skin into quarters.

Remove the skin (both the peel and pith – the white part), and cut the skin into strips about 1/4″ wide. Wrap the oranges in plastic wrap to store for other use.

Blanch the peels: Place the strips of peel in a medium saucepan and cover with cold water. Set the saucepan on the stove over high heat and bring to a boil. Once boiling, drain the water from the peels. Cover with fresh water and repeat this process at least twice more. (This removes the bitterness that orange peel naturally has; you may want to blanch the peels 4-5 times to ensure no bitterness remains.) Once done, drain the water for the last time and transfer the peels to a bowl while prepping the sugar syrup.

In the same (now empty) saucepan, whisk together the sugar and water. Return the saucepan to the stove and bring the mixture to a simmer. Let the mixture cook for 8-9 minutes at a constant simmer, adjusting the heat as needed to make sure it doesn’t boil.

Add the orange peel to the syrup mixture and cook just until the whites (pith) are fairly translucent, adjusting heat as necessary to maintain a simmer and prevent boiling. For me this takes about 45 minutes to 1 hour on medium-low heat, but every stove and pan is different so it’s a good idea to check on them every 10-15 minutes. If necessary, swirl the pan occasionally to make sure that all of the peels get covered with syrup. Avoid stirring, as this will cause crystallation. 

Drain remaining syrup from the peels, setting aside for another use if desired. Toss the peels in a bowl of sugar to coat (optional), and then transfer to a drying rack to dry. Once dry, store in an airtight container. These keep well for at least a few months in a cool, dry place. 

I used to buy candied orange and lemon peel until I found this recipe! So easy and my family's heirloom Christmas recipe tastes even better. Thank you!

My daughter made these for me for Christmas. They are simply delicious. We eat them as a snack or dessert. Healthier than candy with vitamins. We'll be making these again and again. Stores well in a pantry.

I needed a candied orange recipe for my orange chili chocolate, and this was perfect! It imbued my chocolate with a subtle flavor that did not over power the spices, and brought a brightness to the dark chocolate. Thank you very much!

I use a potato peeler to remove the peel. You wont have to trim the pith.

I tried this out today with a cara cara orange- I was worried as it was happening that it didn't smell as strong as I expected but they turned out great!

I was taught how to make candied orange rind 20 plus years ago. I then did the same to pink grapefruit rind and fell in love with the tart and sweet combination.

Mike in Maine

Making these sugar free with monkfruit sweetener and looks like I'll have candied peel to put in my Italian baked goods!  Easy peasy recipe to follow and adapt.  Thanks so much!

I think it's great. And it's just like my mom did grapefruit peel. I have an old gas stove with pilot lights so the oven stays very warm. I dried mine on parchment there and it was great! Thank you for sharing this with us, Alexandra!

Tried this recipe two days ago.  For the most part, I was happy with the results.  I'm glad you mentioned the 'two tablespoons of syrup' left in the saucepan at the end of cooking.  I had to cook the rinds about 2 hours for the same result.  I guess I was cooking at too low of a simmer.  I did sugar them in fine sugar once they were dry.

Its 8 in the morning n I'm leaving for office just say your recipes and pictures....somehow made me feel fresh and cheerful.  Definitely will try them

This is the third time I've made your Candied Orange Peels.. but today I made a lemon pie with freshly squeezed lemon juice. I didn't want to waste the lemon peels, so I made your recipe but substituted the oranges for lemon peels. It turned out wonderful, and just as addictive. My hubby and I hoard these peels every time we make them! One for Him, One for me. The only time I can sneak in an extra is while I'm making them! Thank you for posting and updating your wonderful recipe!

I just made these and I could literally feel my Grandma looking over my shoulder.  I felt 7 again.  Wonderful! Thank you!

Excellent recipe. No changes needed. Agreed that it takes a day to dry out. 
Thank you for such a great recipe.

Tried these but blanched them 3 times before actually simmering them for an hour, delightfully sweet and tender. I’ve just done chillis the same way, oh wow, they were fantastic.

Candied orange peels are not only tasty but also beautiful, nutritious, and festive for Christmas.

Candied Orange Peel

oranges

water

sugar (plus more for coating (about 1/2 cup))

Using a sharp knife, cut the peel off the oranges, taking as much as possible to get ride of most of the pith. The pitch can be very bitter. Cut the peel into 1/4-inch strips.

In a large saucepan, combine the peels with water by 2 inches. Bring to a boil over high heat, then reduce the heat to simmer. Continue to simmer peels, uncovered, for about 1 hour. There should only be about 1 inch of water remaining, and the peels should be soft and somewhat transparent. Drain the peels.

In another saucepan, bring 4 cups of water and 2 cups of sugar to a boil. Stir to dissolve the sugar. This should take about 3 to 4 minutes. Remove from heat and stir in the drained peels. Let stand at room temperature for 6 to 8 hours.

Return the pan to low heat and bring to a simmer. Cook for about 30 minutes or until the peels have absorbed most of the syrup. Watch carefully to prevent burning.

Remove the peels from the saucepan and lay them out individually on wax paper. Allow them to dry for about 12 hours. They will still be a little wet, but not soggy.

Place about 1/2 cup of sugar in a bowl and roll the orange peels in the sugar until they are fully coated. Arrange peels in a single layer on a piece of wax paper and let them dry. To hasten drying, arrange peels on a sheet pan and place in the oven on the lowest setting. Keep the door cracked and leave them to dry for a couple of hours.

Store in layers separated by waxed paper in an airtight container. Try candied orange peel dipped in chocolate for an extra tasty treat. Enjoy! Happy cooking!

Bing Cherry Soup

Bing cherries, washed

vanilla bean

orange peel

Put whole, unpitted cherries into a deep, wide, heavy pan. (No need to remove stems.) Add vanilla bean, candied orange, and wine or wine and water. Bring to a boil, lower heat and simmer 30 to 40 minutes, until thickened and reduced by half.

Let cool for a few minutes, then transfer to a food processor in batches and pulse briefly, just until fruit is in very small pieces. Transfer fruit, pits, stems and liquid to a fine-meshed sieve placed over a large bowl. Press hard with a wooden spoon to extract all the liquid. Cover, and chill 4 hours or overnight.

To serve, ladle into shallow bowls. Put a scoop of sorbet or ice cream or a spoonful of sliced fruit in the center. Garnish with candied orange peel or a biscotti, if desired.

Candied orange peel is an easy sweet treat. It's a great way to make use of in-season citrus for a bite-sized dessert option. Roll them in sugar or dip them in chocolate - it's up to you!

Candied Orange Peels (Chocolate Dipped!)

oranges (recommend organic as you're eating the peel)

sugar (plus more for coating)

vanilla bean (optional)

chocolate (optional)

Gently wash the outside of the oranges under the faucet with a vegetable brush.

Use a knife to slice off a very small amount on the top and bottom of the orange, then score the orange through the peel to the pith (without cutting through the orange), making 4 cuts lengthwise.

Carefully remove each section of orange peel, then slice into 1/4-inch wide strips.

Add the orange peel strips to a pot and cover with about an inch of water. Bring this to a boil, then drain over a colander and repeat once more.

Add the orange peel strips back to the pot along with 2 cups of water, 1 cup of sugar and the vanilla bean. Bring to a boil, then reduce the heat to a simmer. Simmer uncovered for about 30-35 minutes. The orange peels should be slightly translucent and most of the simple syrup will have evaporated. Turn off the heat and let the orange peel cool in the remaining sugar for 5 minutes.

Use tongs to remove the orange peel to a drying rack set over parchment paper. Let the orange peel dry for at least 8 hours, though preferably 24 hours.

Coat the orange peel in additional granulated sugar and if you'd like, dip them in chocolate and cool.

Enjoy immediately or store in an airtight container in the fridge.

https://content.jwplatform.com/videos/SpsVdNSA.mp4

Candied orange peel is the perfect sweet treat. It's slightly bitter with a burst of orange and deliciously sweet.

With their signature crossed tops, these lightly spiced buns are a delicious symbol of the Easter season. Stories of their origin stretch back to ancient Greece and Egypt, and they’re now best known as an English bun, forbidden during the reign of Elizabeth I except on Good Friday, Christmas and at burials. In the 18th century, a passage in Poor Robin’s Almanack refers to “one or two a penny hot cross buns,” which has evolved into well-known rhymes and songs. <a href="https://cooking.nytimes.com/recipes/3254-hot-cross-buns">Some buns</a> have a sugary icing cross. This version showcases a chewier bread with a dough cross baked right in, so you can — and should — eat them hot. Studded with raisins and candied orange peel, they’re just sweet enough to be a breakfast or teatime treat. If you have orange blossom water, be sure to add it to the glossy top for its floral perfume that evokes spring.

Hot Cross Buns

whole milk

active dry yeast (1 envelope)

granulated sugar, plus 1 teaspoon

bread flour, plus more if needed (see Tip)

cinnamon

ginger

cardamom

unsalted butter,

raisins (see Tip)

diced candied orange peel

orange blossom water (optional)

bread flour (see Tip)

Make the dough: Heat the milk in a small saucepan over medium until steaming. Remove from the heat. Transfer 1/4 cup/60 grams hot milk to a small bowl and let cool to 110 to 115 degrees if needed, about 1 minute. It should feel lukewarm if you stick your finger in it. Stir in the yeast and 1 teaspoon sugar. Let stand until foamy, about 5 minutes. If the yeast doesn’t foam, it’s dead and won’t help the dough rise. (You’ll have to buy some more and start over if this happens.)

Meanwhile, whisk the remaining 1/4 cup sugar with the flour, cinnamon, ginger, cardamom and salt in a large bowl or the bowl of a stand mixer. Add the butter to the milk in the saucepan and stir until it melts.

When the butter has melted and the milk mixture is lukewarm, pour it into the dry ingredients, along with the yeast mixture and egg. If using a stand mixer, beat with the dough hook on medium-low speed until a smooth elastic ball forms, scraping the bowl and hook occasionally, about 10 minutes. The dough should feel sticky but not stick to your hands. If working by hand, mix the ingredients with your hand until a shaggy dough forms, then knead in the bowl to form a shaggy ball. Transfer to a work surface and continue kneading until smooth and elastic, about 15 minutes. You shouldn’t need to flour your surface, but, if the dough is sticking to it, lightly flour as needed.

Add the raisins and candied orange peel to the dough and knead them in until evenly distributed. Form the dough into a ball.

Generously butter a clean large bowl and transfer the dough ball to it. Turn the ball to coat with the butter, then cover the bowl with a clean kitchen towel. Let the dough rise in a warm place until doubled, about 1 1/2 hours.

Butter a 9-by-13-inch cake pan. Turn the dough out onto a clean work surface and divide into 12 even pieces (90 to 100 grams each) with a bench scraper, sharp knife or your hands. Form a piece into a ball by folding it over itself and pulling the stretchy dough over the fruit bits so they’re not sticking out. Once you have a smooth ball, pinch the seam at the bottom shut and place seam side down on the surface. Cup your hand over the ball and move your hand quickly in a circular motion to tighten the ball into a perfect round. Place in the prepared pan. Repeat with the remaining dough and arrange the balls in a 3-by-4 grid, spacing evenly apart. At this point, you can cover the pan tightly in plastic wrap and refrigerate for up to 1 day.

Open a large, clean unscented produce, recycling or garbage bag and slip the pan into it. Fill a tall glass with hot water, place next to the pan in the bag and tie the bag shut. (This creates a warm, steamy environment for the dough to rise.) Let the balls rise until their sides are touching, about 1½ hours (longer if the dough has been chilled).

When the dough is almost done rising, heat the oven to 400 degrees.

Prepare the topping: If using orange blossom water, stir 1½ teaspoons into ¼ cup/60 grams water in a small bowl. Add the flour and stir into a smooth paste. Transfer to a pastry bag or resealable plastic bag and snip a ⅓-inch hole in one corner. Pipe lines across the centers of the balls in one direction and then again in the opposite direction so that each ball has a cross.

Bake until risen and browned, 20 to 22 minutes. The internal temperature of a center bun should register 190 degrees. While the buns are baking, heat the sugar and 1 tablespoon water in a small saucepan over medium until the sugar dissolves. Remove from the heat and stir in the remaining ¼ teaspoon orange blossom water, if using. As soon as the buns come out of the oven, brush the syrup evenly over them. Serve hot, warm or at room temperature.

Candied orange peel is a sweet, zesty, easy-to-make holiday creation that can be enjoyed as a simple side snack, a garnish in a cocktail, or chopped up small as a baking ingredient in holiday recipes like German Stollen or Lebkuchen (German gingerbread).

Wash the oranges and dry them.

Cut off the ends, then slice down the orange lengthwise to section the outer peel into quarters. Now use your fingers to gently peel the oranges.

Cut the peeled peels into fine strips and place them in a small-medium pot. Add around 1 1/2 cups of water so that the peels are just covered and bring the water to a boil. Boil the orange peels for around 15 minutes while stirring occasionally.

Pour the content of the pot through a strainer to drain the water and capture the orange peels. Rinse the pot and run the orange peels under water to get rid of some of the bitterness.

Place the orange peels back in the pot, add 1 1/2 cups water and 1 1/2 cups sugar. Bring the mixture to a low simmer. Let the orange peels simmer for around 1.5 hours while stirring occasionally until the water-sugar mixture becomes a thick syrup and the orange peels look slightly translucent.

Remove the orange peels from the pot and place them on a cooling tray. It&#39;s best to have some parchment paper underneath the cooling tray to capture syrup drips. Separate any peels that got stuck together using two forks and let the peels dry for around 24 hours until they are no longer sticky to the touch. Alternatively, you can roll them in granulated sugar after they have cooled.

Either place the strips into an airtight container for storage or cut them into small cubes if you plan on using them for baking (for example in Gingerbread cookies or German Stollen).

So much better than store-bought. Even when I was still in Germany I never liked Orangeat or Zitronat.
The strips are really good too if you dip them halfway in dark chocolate.

Hello.  I can't wait to make these but I do have a question first.  You mentioned in one of your posts that you always use candied peels coated in syrup.  Does this mean that you do not dry them first.  I once bought some rolls in Amsterdam that had candied orange peel in them and I want to try to duplicate the recipe.  Should I just chop them after cooking and draining and store them until I am ready to use them in the recipe.

Great recipe but dinged it by one star because there was no mention of how hard it was to separate the individual pieces of rind without burning off your fingerprints! LOL 
I only used the amount in the recipe but by the time I had finished the last ones were already coated with sugar but still too hot to actually handle. I used a pair of tongs and a pair of tweezers to lay them out on the cooling racks; otherwise they would have been in 3 or 4 big clumps of sugar &amp; peal.  
Like I said though, other than that, great recipe. Thanks :)

Top 7 candied orange peel recipes from across the web

The most viewed candied orange peel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Whiskey-Orange Bread Pudding

Candied Orange Peel {Gluten-Free}

Candied Orange Peel

Bing Cherry Soup

Candied Orange Peels (Chocolate Dip...

Hot Cross Buns

Candied Orange Peel

Top 7 candied orange peel recipes from across the web

The most viewed candied orange peel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Whiskey-Orange Bread Pudding

Candied Orange Peel {Gluten-Free}

Candied Orange Peel

Bing Cherry Soup

Candied Orange Peels (Chocolate Dip...

Hot Cross Buns

Candied Orange Peel

The most viewed candied orange peel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine